Thursday, May 18, 2006


We recieved our CSA delivery yesterday, and with it approx. 12 oz or so of fresh goat's milk ricotta cheese. Mmmm....I wanted to prepare it in a very minimal way, so we had it on a pizza (I seem to be on a weekly pizza kick lately). I had a dough in the freezer (recipe from Deborah Madison's Vegetarian Cooking for Everyone), which my hubby defrosted while I was at the gym taking my first-ever water aerobics class with my friend Noel(What fun, and not just for the AARP crowd!).
The dough was not quite squishy enough, so we took the doggies on a stroll. We came home, rolled it out, and did the prebake thing (~ 7 mins. at 425 degrees on the stone).

I then brushed the hot crust with a bit of olive oil and seasonings (dried basil, oregano, etc.). Smooshed on (I don't really know how to describe this) small bunches of ricotta until the dough was pretty much covered. I then added freshly sliced basil and sliced grape tomatoes (and sliced/chopped green onion on DH's half -- ick). This was all topped with a sprinkle of red pepper flakes and a lightish dusting of shredded mozzarella. Baked for 14 minutes on 425 so the cheese would just start to brown.

The Details...


The verdict -- creamy, rich, decadent, heavenly. I could only ingest two pieces (and they were not huge NY slices by any stretch of the imagination), but DH managed to put down three. I mentally wanted more, but the belly said no!

I love that homemade pizza lends itself to endless variations!

2 comments:

Mindy T. said...

My oh my this looks good. I'd have to add some kalamata olives and chile flakes, but that's just me and my intense flavor thing.

I love the sound of goat milk ricotta and am going to have to find some hereabouts (I live in the SF Bay Area, so shouldn't be to tough). Thanks for the inspiration!

http://mindycooks.blogspot.com

Tanya said...

mindy t.

Funny, b/c my hubby and I always have what we call "accroutaments" (spelling?) with our pizza. Basically these consist of a pepper grinder, kosher salt, fresh grated parm., red pepper flakes, and either italian seasonings or pizza seasong (from Spice House is my favorite).
I haven't been able to find good kalamata olives around here, but am still hopeful!

Thanks for stopping by!

tanya